Go Back

Savory Rice Salad with Capers & Pine Nuts

This salad is an unexpected twist on rice—and it’s so delicious. It makes a fabulous side, pairing beautifully with grilled steak or chicken. Even better? It’s another one of those “prepare-ahead” winners that actually tastes better the next day. Trust me, this one’s a recipe you’ll find yourself coming back to again and again.
Print Recipe Pin Recipe
Servings: 10
Course: Salad
Ingredients Method

Ingredients
  

Salad Ingredients
  • 2 T - Fresh lemon juice
  • 2 T - Sherry vinegar
  • 1 T - Dijon mustard
  • 1 T - Minced shallot
  • ¾ tsp - Salt
  • 4 Dashes - Hot pepper sauce such as Tobasco
  • ½ C - Olive oil
Rice Ingredients
  • 4 C - Water
  • 2 C - Long-grain rice
  • 1 ½ tsp - Salt
  • 2 - Bay leaves
  • 2 T - Fresh oregano chopped (or 2 tsp dried, crumbled)
  • ¾ C - Pine nuts toasted
  • ½ C - Capers drained (or one jar, drained)
  • 3 T - Fresh chives chopped

Method
 

  1. For Dressing: Whisk together the first 6 ingredients in a bowl. Gradually whisk in oil. (Dressing can be made 1 day ahead. Cover and chill.)
  2. For Rice: In a large heavy sauce pan, bring 4 cups of water to boil. Add rice, salt and bay leaves and stir well. Cover and reduce heart to low. Cook until water is absorbed, about 20 minutes. Remove bay leaves. Transfer rice to a large bowl.
  3. Add dressing and oregano and toss well. Cover and refrigerate until cool, about 2 hours. (Can be prepared 1 day ahead). When ready to serve, mix in pine nuts, capers and chives into rice. Season with salt and pepper and serve.